JP3893364B2 - Vacuum generator and food cooking method - Google Patents

Description

[0001]
[Technical field to which the invention belongs]
A vacuum generator for manually holding the container in a vacuum.
A cooking method that allows food to be brought into contact with the impregnating solution under vacuum so that vacuum cooking can be easily performed at home.
[0002]
[Prior art]
Conventionally, a cylinder type vacuum pump is pressed against an air discharge port attached to the top of a lid of a food storage container or the like, and a piston is reciprocated to suck out air inside the container.
This vacuum pump was operated like a toy water gun, and the linear movement of the piston was performed directly by the movement of the human arm.
[0003]
In this case, the vacuum obtained was weak and was at most about 400 mmHg (absolute pressure, which is equivalent to about 1/2 of the atmospheric pressure as atmospheric pressure 760 mmHg). This is because a force is required every time the degree of vacuum is increased to push up the pump shaft vertically and exhaust the air, and there is a limit that can be operated by human hands.
A vacuum of about 400 mmHg is unsuitable for cooking food and is limited to short-term storage of food.
[0004]
As an example, products using conventional techniques are sold by Asahi Metal Industry Co., Ltd. (Osaka City).
[0005]
[Means for Solving the Problems]
The vacuum generator of the present invention according to claim 1 is in close contact with an upper opening portion of a glass bottle or other container so that air does not leak from the outside, and the gas in the container is sucked and discharged. In the vacuum generator comprising a vacuum pump section that creates a vacuum and maintains the vacuum state, and a pump drive section that transmits the movement of the manual lever to the vertical movement of the piston through the pinion and the rack, the manual lever Has a pair of left and right.
According to a second aspect of the present invention, there is provided a method for cooking a foodstuff according to the present invention, wherein the vacuum pump is driven by the movement of the manual lever attached to the drive section in accordance with the first aspect of the invention. Then, by discharging the gas in the container, the inside of the container is maintained in vacuum, and the food is processed, cooked or stored.
[0006]
[Means for Solving the Problems]
The vacuum generator body according to the present invention is brought into close contact with the top opening of the container, and the required vacuum state (100 mmHg or less) is achieved by increasing the force with a rack and pinion linked to a manual lever and operating the vacuum pump. It is easy to make and keeps the container in a strong vacuum.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Many of the concepts of vacuum cooking have been used for food processing on an industrial scale. The reason why vacuum generators are not widely used for household use is that the machine parts are generally complicated and hinder the spread of household products.
[0008]
Since the cooking utensil using this vacuum generator can be normally sized to be placed on the table, it can process the food in accordance with the timing of the meal.
[0009]
【Example】
Hereinafter, an embodiment of the present invention will be described with reference to FIGS.
The container 12 contains a food material 14 prepared in advance, for example, to adjust its shape, and the impregnating liquid 13 is put in an amount sufficient to immerse the food material 14. The vacuum generator is equipped on the top of the container. The container 13 is preferably made of glass for food.
[0010]
A pair of left and right levers 1 are attached to the vacuum generator attached to the upper part of the container 12, and the movement caused by the vertical movement of the lever 1 operates the piston 4 of the vacuum pump via the pinion 2 and the rack 3. Let
Thus, since the force of the movement of the lever 1 and the operation of the piston 4 is increased by the lever principle, the burden of the lever operation can be reduced.
[0011]
Since the piston 4 moves up and down in the cylinder 7, when the piston 4 moves up, the air or gas 16 in the container is sucked and the pressure in the container is lowered. A suction valve 8 separates the container 12 from the vacuum generator. When the piston is raised, the suction valve 8 is opened and the discharge valve 6 is closed.
[0012]
When the piston 4 is lowered, the suction valve 8 is closed and the discharge valve 6 is open. By this operation, the air or gas in the cylinder 7 is discharged out of the system.
[0013]
With such a series of valve operations, the air or gas in the container 12 is gradually discharged, the pressure in the vessel is lowered, and a vacuum state is reached.
[0014]
The container 12 and the lid 10 are brought into close contact with each other through the rubber packing 11 when the inside of the container 12 is depressurized. Since the pump is selected so that a predetermined degree of vacuum can be obtained by operating the lever about 10 times, the inside of the container 12 becomes a predetermined vacuum state (80 mmHg in the example) in a short time (in the example, 30 seconds). .
[0015]
An impregnating liquid 13 and a food material 14 are placed in the container 12 in advance. Under the vacuum, the bubbles 15 in the food are sucked out, and the internal bubbles and the impregnation liquid are replaced in the food.
Although it is held until the impregnation is completed, it does not take much time for the internal bubbles of the food material 14 to be replaced with the impregnating liquid 13, and it is usually completed in a short time of 3 to 5 minutes. is there.
If a transparent container 12 is selected, it is possible to visually confirm the state in which the bubbles 15 in the food are discharged.
[0016]
When the impregnation process is completed and the food material 14 is taken out, the opening valve 9 is opened before the lid 10 is opened, and the vacuum in the container 12 is broken. After returning the inside of the container 12 to atmospheric pressure, the lid 10 is opened and the food 14 is taken out.
[0017]
Examples of foods: Impregnation liquid pickles, vegetables such as cucumber, eggplant, carrot, radish, pepper, celery.
Fresh fish such as mackerel, Thai, sardine, horse mackerel and octopus.
Sauce of impregnated liquid yakiniku, such as pork, chicken and beef.
Impregnating liquid Sugar and milk Strawberry milk impregnating liquid Alkaline liquor, plum wine, lemon high etc. It can also be applied to pickled kimchi and bettara from salt.
[0018]
As a cooking example, “boiled vinegared” will be described.
Cut the sashimi slimming into bite size. Vinegar and sugar are mixed at a ratio of 9: 1 and used as an impregnation solution.
First, the food material 14 is put in the container 12 to 2/3 of the volume, and the impregnating liquid 13 is put up to 80% of the container.
When the vacuum generator is set on the top of the container and the lever is operated for about 30 seconds and the pump is operated about 10 times, a predetermined degree of vacuum (about 80 mmHg) is reached.
The air in the food material structure is replaced with the impregnating liquid under vacuum. In this process, it can be visually confirmed that the bubbles 15 are discharged from the inside of the food.
When this state is maintained for about 5 minutes, cooking is complete. Thereafter, the release valve 9 attached to the vacuum generator is opened, the vacuum generator main body is removed, and the cooked food 14 is taken out from the inside of the container.
In the conventional “steamed vinegared” cooking method under atmospheric pressure, cooking takes one day and night, but the method of the present invention can be completed within 10 minutes as described above. For this reason, it is fresh and has a good texture and texture.
In this way, cooking can be performed at the table according to the meal.
[0019]
[Application Examples]
As a healthy food boom, reduction of salt content in food is desired. If the impregnating solution is made into fresh water using this vacuum generator, the salt content in the food will be reduced and a reduced salt diet will be completed.
[0020]
【The invention's effect】
The vacuum generator according to the present invention is characterized in that a strong vacuum can be easily obtained without requiring energy other than human power. Also, the vacuum generator can be supplied at low cost.
The effects of vacuum cooking include the following.
A wide range of ingredients can be impregnated, seasoned and prepared without increasing the temperature.
It can be cooked in a short time without sacrificing the texture, freshness, shape and hardness of the ingredients.
Because the color of the ingredients is not changed, the resulting appearance is beautiful.
No germs in the air are mixed in. In addition, food can be stored for a long time.
Containers can be used as empty coffee bottles such as instant coffee. The empty bottle can be used as a storage container for cooked ingredients.
This method is also effective in impregnation cooking that requires a long time, for example, “garlic soy sauce”, and the process that has conventionally taken about one month can be greatly shortened to completion within 24 hours according to this method.
Further, since the manual lever has a pair of left and right, the manual lever is grasped and operated by the left and right hands, so that the force of one hand is halved compared to a vacuum generator having a single lever. Further, the length of the pair of left and right levers is about half that of one conventional example, and the apparatus can be downsized.
[Brief description of the drawings]
FIG. 1 is a longitudinal sectional view of a vacuum generator mounted on a container.
FIG. 2 is a longitudinal sectional view for explaining the valve operation of the vacuum pump unit.
[Explanation of symbols]
1 Lever
2 Pinion
3 racks
4 piston
5 Seal mechanism (O-ring)
6 Discharge valve
7 cylinder
8 Suction valve
9 Release valve
10 Lid
11 Rubber packing
12 containers
13 Impregnation solution
14 Ingredients
15 bubbles
16 Air or gas

Claims (2)

A lid that is in close contact with the top opening of a glass bottle or other container to prevent air from leaking from the outside, and a vacuum that creates a vacuum by sucking and discharging the gas in the container to maintain the vacuum state. A vacuum generator comprising a pump unit and a pump drive unit that transmits the movement of the manual lever to the vertical movement of the piston via a pinion and a rack , wherein the manual lever has a pair of left and right. . By closely contacting the opening of the container containing the food to be cooked and the impregnating liquid, the vacuum pump is driven by the movement of the manual lever attached to the drive unit according to claim 1 to discharge the gas in the container. A cooking method for foodstuffs, characterized in that the inside of the container is maintained in vacuum and the foodstuffs are processed, cooked or stored.

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